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Arroyo Seco, NM

1 -(575)-776-COOK (2665)

Lobster Queso

Lobster Queso

1 7oz. Maine lobster Tail
2 T. olive oil
½ cup chopped onions
12 oz. Mild White American cheese, shredded
4 oz. Pepper Jack cheese, shredded
1 cup milk
1 small tomato (seeded & diced)
1 small jalapeno (seeded & diced)
Handful of chopped parsley or cilantro

1. Heat the oil and add the onion and jalapeno and sauté until onion is soft and translucent.

2. Remove lobster meat from shell and chop into small pieces ( ¼ to ½ inch pieces).

3. Once onions are done, add the lobster and cook for about 1 minute, stirring frequently. Add salt and pepper.

4. Shred cheeses using large hole on grater – do NOT buy pre-shredded cheese! Add all the cheese at once and stir in with about one cup of milk. Stir until it all comes together and is smooth.

5. Add tomato and parsley. Adjust seasonings and pour into a warm bowl. Serve with organic corn chips.

Food & Wine notes: be sure and use all organic ingredients!

Sample Menu 6

Crimson Lentil Soup

Vol au Vent with Chicken and Green Chile in a Light Cream

Seared Scallops and Salmon on Red Chile with Calabacitas

Frisée, Bibb Lettuce & Local, Organic Micro Green Salad

with a Cilantro Chile Vinaigrette

Chris’s Biscochitos & Seasonal Fresh Berries with Lemon Curd

and Crème Fraiche

Sample Menu 5

Upon Arrival:

Pâté de Foie de Poulet & Fresh Crostini

Assorted French & Italian Cheeses

At the Table:

Caramelized Cauliflower Soup

Beet & Green Papaya Salad

Organic Greens, 100 year aged Balsamic

Lobster Risotto

Grilled Plate of Lamb Chop & Sirloin Flap Steak

Bearnaise Sauce, Turned Potatoes, Haricots Verts

Chocolate Pot de Creme

Fresh Fruit, Whipped Cream

Sample Menu 4

Variety of Mazza / Appetizers:

Egyptian Pizzas created in outdoor Pizza Oven (one meat variety).  Trio of Tahina, Baba Ganouj, Hoummos.

Falafel (Tameya), Pickles (Torshi,) Olives, Feta Cheese,

Spicy Eggplant Spread and Syrian Bread…

At the Table:

Vegetarian Option:  Koshari (Megadara)

Local Organic Leg of  Lamb in Wood Burning Oven  with Potatoes

Pan Fried Halibut over Carmelized Onion Rice  & Mediterranean Salsa

Baklava for dessert

Beverages: Red & White Wine, Beer, Sparkling & Still Water, Iced Tea

Sample Menu 3

Buttlered Champagne upon guest arrival

Trayed Morbier Cheese Tartlets, Miniature Pumpkin Risotto Cakes,

Vol au Vent with local Venison Chile

At the Table:

Autumn Soup of Seasonal Butternut Squash & Yam

Frisée Salad with Local Beet and Chèvre Napoleon,

Champagne Shallot Vinaigrette

Poblano Farsi Rellenos, stuffed with Meat, Potato & Cheese

Calabacita Rice Timbale and Taos Red Chile

Local Apple & Seasonal Berry Cobbler

served with Fresh Chantilly Cream

Sample Menu 2

Variety of Antipasto Platters:

Carpaccio, Burratta with Roasted Red Peppers,

Tuscan White Bean Spread, Spicy Melanzane Spread, Prosciutto di Parma, Mortadella , Salame Rosa, Marinated Mushrooms…

At the Table:

Gnocci in a light Gorgonzola Sauce

Zuppa: Lentil and Kale

Chris’s authentic Caesar Salad

Intermezzo: Sorbetto al  Limone e Mango

Buffalo Osso Bucco with Gremolata & Risotto alla Milanese

Cheese Assortment with Fruit

Tiramisu for dessert – with a birthday candle!

Sample Menu 1

Spanish Tapas Influences:

Fire Pit Seafood Paella

Spanish Chicken Wings


Goat Cheese, Roasted Red Peppers & Garlic

Sauteed Garbanzos

Potatas Bravas

Marinated Olives

Manchego, Mahon, Idiazibal (or similar) Cheeses

Marcona Almonds

Grilled Spanish Sausage

Chris’s Poppy Seed Cake

Fresh Fruit